Monday, August 10, 2009

Brie that never fails me

I recently had the opportunity to review the Bella Victorian Vineyard Tasting Room and Bistro. The wine was delish, the people watching from the patio highly entertaining, but the food was average. While we enjoyed our thin crust pizza and prime rib sandwich, the baked brie left me longing for something better. While the presentation was impressive, the brie sat alone and naked (never a good position to be in) in its own little square dish, heated but not fully melted. I was disappointed because to me the term baked brie implies that it is wrapped in some sort of buttery pastry and baked until the cheese becomes gooey and otherworldly inside. To me, baked brie is a most decadent appetizer- one that is worthy of a splurge, meant to be eaten with bravado. So in the spirit of decadence, I wanted to share my favorite baked brie recipe- simple, delicious, and easy. I love it so much that after a dinner party we planned had fallen through, I made it anyway - for dinner, alongside some crackers and a green salad.

Sallie Wilgus' Baked Brie

Roll out pre-made pie crust (Trader Joe's is my favorite). Slice large wheel of brie in half horizontally. Fill with chopped basil and chopped sundried tomatoes (drained of their oil) and put top layer of brie back on. Place in the middle of pie dough, fold it up, and seal it. Flip it over so smooth side is on top and brush with a beaten egg. Place on cookie sheet and back at 350 degrees for about 30 minutes until golden grown. Serve with Stoned Wheat Thins crackers.

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